Tuesday, November 2, 2010

Bruschetta Chicken Bake

My recipe productivity has slooooooowed.... I do still cook but not a whole lot and if I forget to take a photo, I tend not to blog it. Forgive me the crappy photo in this post.

This recipe was a request from the meatatarian. Although Alberta beef is very good, it's important to have variety too. Besides, the chicken was cheap.

All in all, this recipe is easy to make. I happen to have used the lower sodium stuffing mix because it's a better food choice. The stewed tomatoes came with italian seasoning in them and I finally bought dried basil after confirming for the nth time that I did not have any. Somewhat surprisingly, I actually had mozzarella cheese on hand instead of using whatever random cheese was already in the fridge. I added a bit of extra cheese for the meatacheeseatarian.

The one part I don't like about this recipe is the length of time to cook until chicken is done. I checked it after 30 min which is the initial cooking time suggested. I saw pink meat so I tried another 10 min. Still pink parts! I realize now that a subsequent 15 min was too long - the chicken is cooked but the topping and sides are a bit charred. My mistake.

In the end, the food was still good albeit a little crunchy in places. I'm not 100% sure how much actual time you'd need when cooking this, but I suggest it might be close to 45 min. Enjoy!

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